I can’t imagine a fancier-feeling brunch dish than eggs Benedict! English muffins delicately layered with Canadian bacon, poached eggs, and rich, buttery hollandaise sauce make for the most decadent, flavorful breakfast. Even better, they come together in about 30 minutes.

The trick here is to make hollandaise sauce in a blender, rather than the traditional way — over a double boiler on the stove (yikes). Not only does the blender method save you from constantly whisking over hot steaming water, but it’s also foolproof. There is no risk of the egg curdling or sauce breaking, so it’s a big win in my book.

You can even make eggs Benedict for a crowd! Double the hollandaise sauce batch using the foolproof blender method, then toast a double batch of English muffins and Canadian bacon on a baking sheet in the oven, rather than on the stovetop. Then, all you have to do is poach the eggs and you have a very posh breakfast for eight!

Why you’ll love it

Key ingredients in eggs benedict

Helpful swaps

Storage and make-ahead tips

Poached eggs are best made fresh, but you can store and reheat leftover hollandaise sauce, if you have some. To reheat in the microwave, heat at 20% power in 15-second increments, stirring after each increment, until the sauce is warm and smooth, but not hot (you don’t want to overcook the eggs). Alternatively, reheat in a double boiler or bowl the same way you made it initially until warm, but not hot.

Eggs Benedict

Serves 4

10 tablespoons unsalted butter, cut into small cubes

2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)

3 large egg yolks

1/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon ground cayenne or white pepper

8 large eggs, divided

8 slices Canadian bacon, divided

4 English muffins

2 tablespoons finely chopped fresh chives (from 1 small bunch)

Paprika, for sprinkling

1. Cut 10 tablespoons unsalted butter into small cubes and place in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the butter is melted, 30 to 60 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.)

2. Place 2 tablespoons lemon juice, three large egg yolks, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cayenne or white pepper in a blender. Blend on high speed until smooth, about 10 seconds.

3. With the blender on high speed, very slowly stream in the melted butter and blend until creamy, pale yellow, and completely emulsified, about 90 seconds total. (To avoid splatter, you can partially cover the opening with a kitchen towel.) Pour the hollandaise into a small bowl. Taste and season with more kosher salt as needed. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

4. Fill a large, high-sided saute pan about 2/3 full with water and bring to a boil over high heat. Meanwhile, crack four of the large eggs into four separate small bowls or ramekins.

5. When the water is boiling, reduce the heat to maintain a very gentle simmer — just a few bubbles should make it to the surface of the water. Gently pour the four eggs in the bowls one by one, spacing them evenly around the pan. Cook until the white is set but the yolk still jiggles when you lift up the egg with a slotted spoon, 2 to 4 minutes. Remove each egg with a slotted spoon and place on a paper towel-lined plate. Crack the remaining four large eggs into the now-empty bowls and repeat the poaching process.

6. While the eggs are poaching, place 4 slices of the Canadian bacon in a large skillet over medium-high heat. Cook until the bacon is warmed through and crisp, about 2 minutes per side. Repeat with remaining 4 bacon slices. Place on a plate. Split the English muffins, then toast them to desired doneness.

7. Divide the toasted English muffins cut-side up between four plates. Place one slice Canadian bacon onto each muffin half. Top each with one poached egg, followed by a few spoonfuls of hollandaise (if the hollandaise has thickened, thin it out with hot water 1 teaspoon at a time). Garnish with 2 tablespoons finely chopped chives and a light sprinkle of paprika.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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